Orange and ginger work so beautifully together, a pairing which is elevated even higher with a creamy lemon icing to balance out the spice. Queue the kettle.
- 200 g unsalted butter, chopped
- 200 g good-quality white chocolate, chopped
- 100 g (½ cup, firmly packed) dark brown sugar
- 250 ml (1 cup) freshly squeezed orange juice
- 2 large, free-range eggs, at room temperature
- 150 g (1 cup) gluten free self-raising flour
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 225 g (1½ cups) almond meal
Lemon cream cheese frosting
- 250 g cream cheese, softened
- 75 g unsalted butter, softened
- 1 tsp vanilla bean paste
- 280 g (2 cups) icing sugar
- 1 tbsp lemon juice
- orange zest, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 2 hours 20 minutes
- Preheat the oven to 180°C. Grease a 13 cm x 21 cm loaf tin with melted butter or spray with cooking oil, then line with baking paper.
- Place the butter, chocolate, sugar and orange juice in a heavy-based saucepan. Stir over medium-low heat for 5 minutes or until the chocolate is melted and smooth. Transfer to a large bowl and set aside for 20 minutes or until cool.
- Using hand–held electric beaters or a whisk, add the eggs to the chocolate mixture, one at a time and beating well after each addition. Sift the flour and spices over the white chocolate mixture and fold in with the almond meal until well combined.
- Pour the batter into the lined tin and bake for 1–1¼ hours or until a bamboo skewer comes out almost clean. Stand the cake in the tin for at least 2 hours before turning onto a wire rack to cool completely.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.